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Add a photoServings: 4
Ingredients
- 16 x Fresh oysters
- 2 Tbsp. Butter
- 2 x Shallots, finely minced
- 1 x Clove garlic, finely minced
- 1/4 c. White wine
- 2 c. Heavy (whipping) cream
- 1/2 tsp White pepper
- Â Â Salt to taste
- 2 sprg fresh dill
- 1 Tbsp. Grated Parmesan cheese
- 8 ounce Crab meat, shredded
- Â Â Grated parmesan cheese, as needed
- Â Â Chopped parsley for garnish
Directions
- Clean and shuck oysters, leaving meat on a half shell. Shuck the oysters over a bowl in order to reserve as much of the juice as possible. Set aside. In a skillet over medium heat, heat butter. Saute/fry the shallots and garlic till soft and translucent/soft. Add in the wine and reduce to a thick syrup. Add in the cream and reserved oyster juice. Reduce till the cream is slightly thickened. Add in the white pepper and salt to taste. Add in the dill and cheese. Blend well and remove from the heat. Arrange the oysters on the half-shell on a baking sheet. Top with the shredded crab meat. Top with 1 to 2 tsp. of the cream sauce. Sprinkle with grated Parmesan cheese to taste. Bake in 375 F oven till the sauce is bubbling and the cheese has begun to brown. Sprinkle oysters with chopped parsley and serve.
- WINE:J PHLEPS SAUVIGNON BLANC 82
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 4 servings | |
| Calories 367 | |
| Calories from Fat 263 | 72% |
| Total Fat 29.9g | 37% |
| Saturated Fat 18.07g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 372mg | 16% |
| Potassium 353mg | 10% |
| Total Carbs 5.64g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.21g | 0% |
| Protein 16.42g | 26% |
